Vitamin C Soup

15 Dec

It’s finals time at academia central in DC and you know what that means: all work and no play. Especially because most of that work gets done in the library where it seems like everyone and their mother has either a little sniffle or a big cough.  It also means I am brain-dead by the time I come home for more studying. The good news is that my brain-deadness brought us this delicious (and easy! and orange!) soup that I’m crediting with keeping me healthy.

The bad news is that I’m reeeeeally good at finding ways to stall on my studying.

Exhibit A:

(This is Mary. Uhm, can you find ZiZi? It took me reading this post three times to spot her. Alayna may have moved zipcodes but a crazy cat lady’s heart knows no boundaries.)

Exhibit B:

What can I say? ‘Tis the (finals) season!


  • peel and de-seed on large-ish butternut squash and chop into hunks, with about a pound of chopped carrots, 6-8 cloves of garlic, one large chopped white or yellow onion and a couple of chopped celery sticks then drizzle with olive oil and season with salt and pepper, mixing to coat
  • Cover with tinfoil and bake at 375 for about 45 minutes until you can easily push a fork through the squash and carrots
  • Transfer the veggies and their juice to a large soup pot, top with chicken (or veggie) broth and bring to a simmer, then blend, adding in the juice of 1-2 lemons and a handful of parsley
  • Voila! Make those snifflers jealous!

One Response to “Vitamin C Soup”

  1. Sheila Leonard January 14, 2011 at 9:13 pm #

    Those cookies were SO delicious!!! I vote for more procrastination please Alayna.

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